Bulgur and Lentil Pilaf Recipe

Bulgur and Lentil Pilaf Recipes

Ingredients :

5 ml



5 ml

5 ml

5 ml

2.5 ml

225 g

750 ml

115 g

115 g

olive oil

large onion, thinly sliced

garlic cloves, crushed

ground coriander

ground cumin

ground turmeric

ground allspice

bulgur wheat

stock or water

button mushrooms, sliced

green lentils

salt, black pepper and cayenne

Method :

  1. Heat the oil in a non stick saucepan and sauté the onion, garlic and spices for 1 minute, stirring.

  2. Stir in the bulgur wheat and cook, stirring for about 2 minutes, until lightly browned.

  3. Add the stock or water, mushrooms and lentils.

  4. Simmer over a very low heat for about 25 - 30 minutes, until the bulgur wheat and lentils are tender and all the liquid is absorbed.

  5. Add more stock or water, if necessary.

  6. Season well with salt, pepper and cayenne and serve hot.

Serves 4

Green lentils can be cooked without presoaking, as they cook quite quickly and keep their shape. However, if you have the time, soaking them first will shorten the cooking time slightly.

To make Brown Rice and Lentil Pilaf substitute the same amount of brown rice for the bulgur wheat. You could also stir in a 300 g can sweet corn towards the end of cooking, if you like.

Bulgur wheat is very easy to cook and can be used in almost any way you would normally use rice, hot or cold. Some of the finer grades need hardly any cooking, so check the packet for cooking times.

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